WALNUT-CRUNCH PUMPKIN PIE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Walnut-Crunch Pumpkin Pie image

This pie is scrumptious, and makes a nice change from regular pumpkin pie! I originally found this in TOH's Holiday Celebrations Cookbook. Make sure you use a deep dish pastry shell; it's just the right size to hold the filling. This is also superb when left as a regular pumpkin pie, omitting the topping.

Provided by truebrit

Categories     Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 13

2 eggs
1 (15 ounce) can solid-pack pumpkin
1 (12 ounce) can evaporated milk
3/4 cup packed brown sugar
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 9 inch unbaked pastry shell
1 cup chopped walnuts
3/4 cup packed brown sugar
1/4 cup butter or 1/4 cup margarine, melted

Steps:

  • Beat eggs in a large mixing bowl.
  • Add pumpkin, milk, brown sugar, vanilla, cinnamon, ginger, nutmeg and salt.
  • Mix until thoroughly combined, and pour into pastry shell.
  • Bake at 425 for 10 minutes, then reduce heat to 350F and bake for 40-45 minutes, or until knife inserted near center comes out clean.
  • Cool on a wire rack for 2 hours.
  • Mix topping ingredients, and sprinkle over pie.
  • Cover edges loosely with foil.
  • Broil 3-4" from the heat for about 2 minutes, or until golden brown.
  • Remove foil.
  • Store in refrigerator.

Nutrition Facts : Calories 510.3, Fat 27.3, SaturatedFat 8.8, Cholesterol 80.5, Sodium 382.9, Carbohydrate 60.9, Fiber 2.4, Sugar 41.1, Protein 8.7

There are no comments yet!